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| BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns! |
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03-14-2013, 07:48 PM
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#61 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i'd sure take some of both! great looking meal.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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03-14-2013, 07:58 PM
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#62 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I moved it into the throwdown thread for you.
Next time instead of posting a new thread you would post in the existing thread for the throwdown that you want to enter.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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03-14-2013, 09:17 PM
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#63 |
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Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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Well there's a unique take on country ribs! I'd sure like to try that, Hometruckin!
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03-16-2013, 12:23 PM
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#64 |
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is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Official Entry-Green Chile Bacon Cheeseburger
I don't have a "signature dish" that I can think of, (unless it's maybe western NC-style pulled pork.) I like to cook all kinds of stuff, some simple, some elaborate. This is a meal that my family requests me to make pretty often, though, so I guess it would be one of my signatures. Nothin' fancy, just a good ol' burger with a little southwestern kick added.
Got the barrel grill fired up with Stubb's and a couple chunks of hickory. Poblano chile peppers roasting and getting charred and blistered before resting and skinning: chileburger1.jpg Making square burger patties is one of my signatures I guess (my son swears square burgers taste better)-these are ground chuck, a bit over a half-pound each, seasoned with kosher salt, cracked black pepper, and some of my southwestern seasoning rub that I make up: chileburger2.jpg On the grill with some bacon-I love the flavor of bacon cooked over the coals: chileburgers3.jpg Topped with sliced avocado, then some Monterey Jack cheese, grilled sweet onions are about ready: chileburgers4.jpg chileburgers5.jpg Some nice fresh kaiser rolls split, buttered, and toasted on the grill: chileburgers6.jpg Top with the grilled bacon, grilled onions, the roasted poblanos, lettuce and jalapenos, add some hand-cut fries and a cold beer, and it's time to chow down (USE THIS PHOTO.) chileburgers7.jpg
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: Last edited by Gnaws on Pigs; 03-16-2013 at 12:59 PM.. Reason: to kurrekt mi speling |
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03-16-2013, 02:09 PM
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#65 |
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somebody shut me the fark up.
  
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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03-16-2013, 02:23 PM
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#66 |
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Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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Leappin' lizards, one beautiful burger there, Gnaws on Pigs! I have an idea what that tastes like, as I make something similar, though no where near as appetizing. Nuttin' like poblanos on a burger.
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03-16-2013, 08:01 PM
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#67 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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*OFFICIAL ENTRY* - Happy St. Patrick's Day! - Irish Dinner
Hope you all have a great one!
 Did you know about the "Your Signature Dish" Throwdown or the "Let's Do It Aussie Style" Throwdown? You should join them!  Let's get to dinner then... Corned Beef...  Gettin' smokey...  Some sort of veggies...  Chopped and tossed in a pan...  Guinness and Beef Bouillon (sodium free)...  Smokey Corned Beef...  Wrap and cook...  Getting tender...  Sliced, pulled and back in the pan...  Sauerkraut...  Back in the cooker to make it hot...  Serve with your favorite mustards...  EAT!  Happy St. Patrick's Day! 
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-16-2013, 08:19 PM
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#69 |
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Phizzy
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Wow, no SPAMfish in sight! Are you sure that's your signature dish?
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
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03-16-2013, 08:20 PM
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#70 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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gonna be hard to top that one, but....here is my official entry. beef ribs would be my fave so i guess they'd be my sig too.
i picked up this short rib at my butchers. notice the marbling. unreal. all organic, humanely raised, local, and grass fed(corn finished). photo (22).JPG i seasoned it simply, with kosher, pepper, onion and garlic powder. photo (23).JPG it went into a smoky joe with some cherry and pecan at @ 350 for a bit, then i turned it down to @ 275 for the last 2 hours. it was on a little over 3 total. i smashed some fingerlings and added butter, salt, and pepper. poured in some bbq sauce too because i didn't want to sauce the meat. but darn it if i don't like bbq sauce. here is the plated, and entry shot. photo (24).JPG and a little something to go.... photo (25).JPG tell me ya don't want THAT in your mouth! thanks for looking.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: Last edited by boogiesnap; 03-16-2013 at 08:35 PM.. |
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03-16-2013, 08:29 PM
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#71 |
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Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Great entries and Chris even made something that looks edible
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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03-16-2013, 10:41 PM
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#72 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Biggie, Excellent entry and proper use of a Thermapen I might add!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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03-16-2013, 10:42 PM
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#73 |
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somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Boogie, THAT is BAD TO THE Bone!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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03-17-2013, 08:11 AM
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#74 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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03-17-2013, 09:52 AM
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#75 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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You bet!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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